Stuffing help

Discussion in 'Sausage' started by bmwrtmike, Dec 23, 2015.

  1. So I got my 5lb Let and decided to put it to use. I made 10 pounds of Faccett's breakfast sausage with slight modifications. Added granulated garlic, red pepper flakes and some maple syrup. I also added 8 ounces of water. Ground 2 times with a 5/16" plate 3/4" stuffer tube with 32/35mm hot casings. Turning the crank on the stuffer was a pita. I was struggling. I probably need to bolt the stuffer to a board to help stabilize it, and maybe more water? By the time I got done with the ten pounds I was really discouraged and really questioning my sanity for wanting to get into stuffing sausage. Today I enjoyed my hard work and have a better outlook, but I have to get it figured out. I thought the sausage was good, but I think I stuffed them a little tight. Maybe mixed too long as well. I see a lot of recipes call for 16 ounces of water for 10 pounds and will try to mix less, along with not stuffing so tight and adding a base to my stuffer. Any other tips would be helpful. Thank you.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Stuffer should be Clamped or bolted down. Moisture makes a difference pushing it through but too much and it can lead to problems. Won't emulsify and the finished sausage shrinks. You used 5%water, I use 11 to 12% water by weight. So yes you could go higher. Lots of mixing is the key to a good bind and emulsifying the water and fat. You get a uniform bind of protein, fat and water that flows easier without water separation...JJ
     
    Last edited: Dec 24, 2015
  3. Thanks. I have the vertical stuffer. Would bolting it to a board work at all? Clamps didnt work well. , but with more water it might be manageable. I don't think the wife would be pleased if I bolted it to the counter.
     
    Last edited: Dec 24, 2015
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I use some clamps with plastic pad on it to clamp to the corner of the counter and it works good. More water will help. Does the stuffer crank with ease with no meat in there?
     
  5. It does. Thanks.
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Bolt it to a board and then clamp the board to your counter top. I'm curious why you think you mixed it to long?
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I use 2-3 of these at the corner of a table and no issues. Clamp 1 in front and 1 or 2 in back, handles down, and have at it. My mentor taught me to mix until the sausage is really sticky...Then mix some more! You can't over mix as far as I know...JJ

    Irwin 2" X 4"  $5.98

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    Last edited: Dec 24, 2015
  8. Awesome. Thank you very much.
     
  9. because the texture was too dense, but it sounds like it was probably not enough water, or stuffed too tight. Or a combination of the two.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Last edited: Dec 24, 2015
  11. So then I just realized that I grabbed the cambro with sugar instead of salt and put a half cup of sugar in my casings. I guess I need to mark them LMAO
     
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BMW, Your mixture will also set up if you don't stuff immediately after mixing, so maybe that plus lack of water made it hard to stuff ?
     

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